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post #661 of 7999
12/29/11 at 8:22am
fresh watercress and chunks of hard sharp provolone on rye toast smeared with dark truffle butter....the bitter twang of green uplifts the funk of the cheese and they both sink into the dirty earthiness of the truffles, flavors coalescing in the creaminess of the butter laced with the micro diced bits and oil of the truffle.....pure yumminess
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post #662 of 7999
12/29/11 at 8:31am
Large diet Coke from McDonalds. A daily morning ritual and has to be from McDonalds!
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post #663 of 7999
12/29/11 at 10:34am
I had blueberry pie a la mode for lunch. Now I'm off to the gym to work it off.
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post #664 of 7999
12/29/11 at 10:42am
Cherry yogurt, rice cake and Coke Zero......Breakfast of the Gods!
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post #665 of 7999
12/29/11 at 3:51pm
A nice, decent sized plate of spaghetti topped with a complete, purely green layer of basil.
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post #666 of 7999
12/29/11 at 4:25pm
Quote:
Originally Posted by rtamara41 View Post

fresh watercress and chunks of hard sharp provolone on rye toast smeared with dark truffle butter....the bitter twang of green uplifts the funk of the cheese and they both sink into the dirty earthiness of the truffles, flavors coalescing in the creaminess of the butter laced with the micro diced bits and oil of the truffle.....pure yumminess

this just sounds way too delicious! and for breakfast?? I want some.
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post #667 of 7999
12/29/11 at 5:37pm
Harry and David's Cramel Popcorn.....Before this I had some Eggnog!!!
Gary
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post #668 of 7999
12/29/11 at 7:47pm
Quote:
Originally Posted by IngaMi View Post

this just sounds way too delicious! and for breakfast?? I want some.

soooo good - my cousin sent us some flavored butters, smoked duck and various pate' for the New Year.
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post #669 of 7999
12/30/11 at 6:42am
Bergamot and Salted Caramel in the foreground and Marron Glace (chestnut) with chantilly in the background at La Durée.

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post #670 of 7999
12/30/11 at 7:11am
M&M Peanuts and Diet Coke!!!
Gary
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post #671 of 7999
12/30/11 at 7:41am
I have a leftover sweet potato that I want use for an oven-baked sweet potato pancake. We'll see how that little experiment goes.
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post #672 of 7999
12/30/11 at 8:20am
Baked Spinach-Artichoke dip with warmed Pita bread.
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post #673 of 7999
12/31/11 at 7:31am
Just improvised a light New Year's Eve dinner for a friend (or certain friends, should I have unexpected visit) coming over later, nothing fancy, just some Waldorf salad, some tomatoes with vegetarian filling, Brie, feta and Camembert, green and black olives, another salad based on bread croûtons mixed with sour cream, shredded carrots, corn, cheese and gherkins, also crepes filled with salmon, sour cream, lemon juice and red, as well as black roe, then Belgian chocolates, assorted pastry and slightly chilled mango compote for desert - unsophisticated, but convenient, since the Winter Holidays are a time of culinary overindulgence in my part of the world and thus a lighter, but still consistent snack simply fares better if one has to stay up all night (rather than a multi-course formal dinner, at least)
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post #674 of 7999
12/31/11 at 3:43pm
A variety of shellfish for a New Year's Eve cocktail party that I am co-hosting: shrimp, conch, escargot, mussels, crab, clams, scallops & abalone. Of course - champagne!
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post #675 of 7999
1/1/12 at 4:46am
Freshly baked Dark Chocolate Fondant.



Doppio Ristretto with lemon rind




This was yesterday.

Right now I'm having a goat cheese salad. I love you goats lol.

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post #676 of 7999
1/1/12 at 10:42am
Drinking.....Diet Coke
Eating.....Christmas Cookies
Gary
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post #677 of 7999
1/1/12 at 11:01am
  • kbe
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Shelled walnut halves and a couple of cans of Michelob Ultra beer while watching the Jets-Dolphins football game.
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post #678 of 7999
1/1/12 at 11:23am
Drinking some Bollinger champagne, to celebrate the new year!
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post #679 of 7999
1/1/12 at 12:56pm
Orange apple cranberry juice
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post #680 of 7999
1/1/12 at 1:06pm
Drinking coffee, and having a toasted roast beef sandwich on rye bread. Looking forward to more turkey leftovers this evening, we had another turkey dinner yesterday, so love the leftovers!
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post #681 of 7999
1/1/12 at 1:23pm
Attempting to recover from a massive beer tasting we did on New Years Eve. First meal of the New Year I'm doing hot New Mexico Hatch chile and sharp cheddar stuffed hamburgers.
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post #682 of 7999
1/1/12 at 2:04pm
Fresh pork, black-eyed peas,sauteed spinach in olive oil and garlic and sweet potatoes for New Years dinner.
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post #683 of 7999
1/1/12 at 2:23pm
Making steamed green beans & brussels sprouts, sauteed bell peppers and cauliflower, brown rice with sliced almonds. Yup, we're hungry, here.
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post #684 of 7999
1/2/12 at 3:23pm
As always I'm drinking a Diet Coke!!!
Gary
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post #685 of 7999
1/2/12 at 3:57pm
homemade shepherd's pie
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post #686 of 7999
1/3/12 at 7:04am
Just had some sushi, yum!!!
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post #687 of 7999
1/3/12 at 8:25am
tonight, i'm gonna make some zuurkool stamppot met rookworst (a dish with sauerkraut, spices, mashed patatoes and "smoked sausage"). it's a classic dutch recipe for the winter months.
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post #688 of 7999
1/3/12 at 9:25am
Quote:
Originally Posted by gido View Post

tonight, i'm gonna make some zuurkool stamppot met rookworst (a dish with sauerkraut, spices, mashed patatoes and "smoked sausage"). it's a classic dutch recipe for the winter months.

gido, my former husband who was born in Belgium taught me how to make something very similar, and it's wonderful. I still make it occasionally, and my sons and I can't get enough of it. Your post reminds me to make it very soon. Thanks!
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post #689 of 7999
1/3/12 at 12:00pm
Caramel Popcorn and a Diet Coke
Gary
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post #690 of 7999
1/3/12 at 6:57pm
Baby back ribs, beet salad, and a pasta side dish.
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post #691 of 7999
1/4/12 at 3:43am
it's nice to get a response like that, thank you for sharing.

by the way, what's the belgium way of making sauerkraut? i know the germans do it different, it's not a stamppot ('mash pot') like we do it. and the traditional jew version is with poultry instead of diced, smoked bacon and smoked sausages. but i love that smoky flavor with the sauerkraut. i experimented with smoked turkey instead of bacon the other day, but i prefer the bacon. we cook the sauerkraut (sometimes in wine or apple juice) with spices, the most important being juniper berry. i also use black pepper, cloves, and sometimes a piece of cinnamon bark. we use whole milk, butter or sour creme to make the mash more creamy and full.

another favorite of mine is andijvie stamppot ('endive mash pot'). it features raw andive, diced and baked pieces of smoked bacon, mashed patatoes of course, black pepers and for fullness we use milk and/or almost completely melted cubes of dutch cheese. all mashed together. the andive goes in last, it need to maintain some crispness. this dish is bitter and smoky, like a leather chypre.
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post #692 of 7999
1/4/12 at 8:45am
Quote:
Originally Posted by gido View Post

it's nice to get a response like that, thank you for sharing.

by the way, what's the belgium way of making sauerkraut? i know the germans do it different, it's not a stamppot ('mash pot') like we do it. and the traditional jew version is with poultry instead of diced, smoked bacon and smoked sausages. but i love that smoky flavor with the sauerkraut. i experimented with smoked turkey instead of bacon the other day, but i prefer the bacon. we cook the sauerkraut (sometimes in wine or apple juice) with spices, the most important being juniper berry. i also use black pepper, cloves, and sometimes a piece of cinnamon bark. we use whole milk, butter or sour creme to make the mash more creamy and full.

another favorite of mine is andijvie stamppot ('endive mash pot'). it features raw andive, diced and baked pieces of smoked bacon, mashed patatoes of course, black pepers and for fullness we use milk and/or almost completely melted cubes of dutch cheese. all mashed together. the andive goes in last, it need to maintain some crispness. this dish is bitter and smoky, like a leather chypre.

gido, it sounds like I make it in a very similar way - always with the smokey bacon and sausages. And the sauerkraut with juniper berry and the spices, and plenty of black pepper of course! And the mashed potatoes, oh yes, for this I make them extra creamy, they are wonderful. A very "zwaar gewicht"? hefty or heavyweight meal it is! ( I only remember very little Dutch from the "old days", my other occasional languages are Swedish and French.. I must brush up on them ) Anyway, the 'endive mash pot' sounds delicious, I will definitely give it a try. So many of the European recipes have similarities, don't they? I am Swedish by ancestry and I found that many Belgian and Dutch foods have their counterparts in Sweden and elsewhere.


This morning I am having something very light, my usual cream crackers and a bit of cheddar along with morning coffee. All these posts are making me hungry for some real food...
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post #693 of 7999
1/4/12 at 9:28am
while 'zwaar gewicht' makes perfect sense, it's not a common thing to say when applied to food. instead, we say 'zware maaltijd' or the more old folkish (but still very common) way, 'stevige kost'.

for the andijvie stamppot, mustard would be a good optional ingredient. you could serve some to the side so people can decide to go for it or not. personally, i use zaanse 'grove mosterd' (a rough grind mustard from the zaan area). it's fairly strong stuff with an irregular texture, much less uniform and smooth as dijon or american mustard. i find the american mustard that i know rather bland, but i have limited experience with it.

today i ate some raw oysters for the first time. it took me a couple of minutes to open the first one. thank goodness for youtube.
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post #694 of 7999
1/4/12 at 10:01am
Some tuna salad with romaine lettuce on a rice cake. Half a ripe pear. There is nothing like a beautifully ripe pear - so fragrant, so delicious.
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post #695 of 7999
1/4/12 at 12:36pm
Peanuts to eat and a Diet Coke!!!
Gary
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post #696 of 7999
1/4/12 at 2:05pm
Quote:
Originally Posted by lilybelle View Post

Some tuna salad with romaine lettuce on a rice cake. Half a ripe pear. There is nothing like a beautifully ripe pear - so fragrant, so delicious.

lilybelle, I love a good pear. And as you say, a beautifully ripe one. I find some of them difficult to ripen properly and then I'm so disappointed! I'm probably not doing it right. Any hints to ripen them nicely?
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post #697 of 7999
1/4/12 at 3:12pm
Peanut butter and banana sandwich and a cream soda.
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post #698 of 7999
1/4/12 at 3:42pm
Warm soy milk.
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post #699 of 7999
1/5/12 at 2:16am
Coffee flavored vanilla + nuts with cream no sugar

*the aromatic coffee beans i used to make the coffee i bought from the coffee shop near my house ....
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post #700 of 7999
1/5/12 at 3:34am
espresso, from home-roasted beans, made with my la pavoni manual lever machine. i love good coffee!

by the way, there's a truly great espresso machine on the market for home use now, but it's 3000 euros. ouch! in terms of espresso quality, it's in the same league as the best professional equipment. if i only made twice as much money, i would buy it.

try to see it this way: a great tasting cup of coffee makes me happy. 3000 euro is very little money for infinite happiness.
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post #701 of 7999
1/5/12 at 4:53am
A tea made from peppermint.
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post #702 of 7999
1/5/12 at 5:52am
Carrot cake -i have just baked ...
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post #703 of 7999
1/5/12 at 6:12am
I had a wonderful dinner last night consisting of roasted beet salad, squash blossoms filled with shrimp and grilled salmon with fingerling potatoes at Michy's restaurant in Miami, FL. What made it even more special was that I dined with Mike Perez and his husband Ray.
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post #704 of 7999
1/5/12 at 6:33am
Home made muesli with almonds and plain Greek yoghourt. Wonderful. For years I would have to search "high and low" to find a muesli that wasn't commercial/sweetened with ? etc., and finally started to put it together myself. And I'm so glad that the Greek style yoghourts are now in the grocery dairy dept. on a regular basis.
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post #705 of 7999
1/5/12 at 7:07pm
Caramel Popcorn!!!
Gary
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post #706 of 7999
1/5/12 at 7:10pm
  • RHM
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Drinking a glass of ice water.
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post #707 of 7999
1/5/12 at 7:10pm
Rigatoni with meatballs.
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post #708 of 7999
1/5/12 at 10:32pm
I just had something amazing. It was a bacon milkshake at a restaurant called Bailey's Range here in St. Louis. It consisted of housemade salted caramel ice cream, Maker's Mark bourbon and thick caramelized bacon chunks. Thankfully, the straw was super wide to accomodate the chunks of bacon.

One of the most wonderful things I've ever consumed. Truly this was the gut-busting bookend to my holiday eating binge and tomorrow I will gladly start getting back in shape!
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post #709 of 7999
1/6/12 at 7:40am
Spinach artichoke dip with pita bread.
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post #710 of 7999
1/6/12 at 7:55am
Licorice Altoids - LOVE THEM.
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post #711 of 7999
1/6/12 at 8:30am
Bottled water like always lol
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post #712 of 7999
1/6/12 at 8:38am
  • DNT
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Good stuff. ^^

Had a tuna sandwich before class.
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post #713 of 7999
1/6/12 at 12:36pm
I just had some peanuts!!!
Gary
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post #714 of 7999
1/6/12 at 2:44pm
Just finished two buns with North Carolina pulled pork barbecue topped with coleslaw with chips on the side.
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post #715 of 7999
1/6/12 at 3:29pm
Biggest apple I've ever seen (or eaten).
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post #716 of 7999
1/6/12 at 3:48pm
A homemade latte made from my Delonghi espresso machine using Apollo 6.3 blend coffee ordered from Counter Culture Coffee. Great stuff!
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post #717 of 7999
1/6/12 at 4:04pm
a nice tawny port...
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post #718 of 7999
1/7/12 at 7:03pm
I just had 2 fried chicken legs!!! Mmmmmmmmmmmmmmm!!!
Gary
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post #719 of 7999
1/7/12 at 7:58pm
Quote:
Originally Posted by G.303 View Post

I just had 2 fried chicken legs!!! Mmmmmmmmmmmmmmm!!!
Gary

Gary, I get such a kick out of your posts about what you are having to eat/drink... sounds like you always enjoy whatever it is!

I'm having a bit of wine with my inevitable Jacob's Cream Crackers and a bit of cheddar.
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post #720 of 7999
1/8/12 at 11:34am
Quote:
Originally Posted by IngaMi View Post

Gary, I get such a kick out of your posts about what you are having to eat/drink... sounds like you always enjoy whatever it is!

I'm having a bit of wine with my inevitable Jacob's Cream Crackers and a bit of cheddar.

I do enjoy my snacks and meals.....and I always have a happy plate (empty).....Right now I'm having a Diet Coke!!!
Gary
P.S. Those Cream Crackers sound amazing!!!
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